Recipe

Lime and lemongrass pilaf

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 14 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Lime and lemongrass pilaf
  • 300 gram (11/2 cups) basmati rice
  • 1 tablespoon vegetable oil
  • 2 lemongrass stalks, pale section only, bruised
  • 5 kaffir lime leaves, finely shredded
  • 1 long fresh red chilli, halved lengthways, deseeded and finely chopped
  • 500 millilitre (2 cups) vegetable or fish stock
  • 125 millilitre (1/2 cup) coconut milk
  • 6 green onions (shallots), thinly sliced diagonally
  • 1/2 cup coriander leaves, firmly packed
  • lime wedges, to serve

Method

Lime and lemongrass pilaf
  • 1
    Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.
  • 2
    Heat oil in a medium saucepan on medium. Add rice and stir for 1-2 minutes, until coated and starting to stick to base of pan. Add lemongrass, kaffir lime leaves, chilli, stock and coconut milk.
  • 3
    Increase heat to high and bring to the boil. Stir, reduce heat to lowest possible setting, cover with a tight-fitting lid and cook gently for 10-12 minutes, until all stock has been absorbed.
  • 4
    Remove saucepan from heat and stand (without lifting lid) for 5 minutes. Remove lemongrass and discard.
  • 5
    Add green onions and coriander, and stir gently with a fork to incorporate evenly and separate grains. Serve immediately with lime wedges.

The Latest from Food To Love